Rustic Vegetable Baguette With Smashed Avocado Recipes

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RUSTIC VEGETABLE BAGUETTE WITH SMASHED AVOCADO



Rustic Vegetable Baguette with Smashed Avocado image

Broiled in minutes, this fancy five-ingredient sandwich serves four.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Yield 4

Number Of Ingredients 5

1 loaf (1 pound) rustic sourdough baguette bread
1/3 cup Italian dressing
2 small ripe avocados, pitted and peeled
4 small tomatoes, sliced
6 ounces sliced Cheddar cheese

Steps:

  • Cut bread horizontally in half. Drizzle dressing on cut side of top half of bread. Place both halves on large cookie sheet.
  • Mash avocados until slightly smooth. Spread avocado over bottom half of bread; top with tomato slices and cheese. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted and bread is slightly golden brown. Top with top half of bread. Cut loaf into 4 pieces.

Nutrition Facts : Calories 525, Carbohydrate 40 g, Cholesterol 50 mg, Fat 5, Fiber 6 g, Protein 18 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 790 mg

VIETNAMESE VEGETABLE BAGUETTE (BANH MI)



Vietnamese Vegetable Baguette (Banh Mi) image

Make and share this Vietnamese Vegetable Baguette (Banh Mi) recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup julienned peeled carrot
1/2 cup julienned peeled daikon radish
1/2 cup julienned peeled cucumber
salt
1/2 teaspoon brown sugar
1/2 teaspoon fish sauce
1/2 teaspoon finely chopped serrano peppers or 1/2 teaspoon fresh Thai chile
1/2 cup fresh bean sprout, rinsed
2 tablespoons slivered scallions
6 basil leaves, torn
8 mint leaves, torn
1/2 lime, juice of
1 fresh baguette
3 romaine lettuce leaves
3 sprigs fresh cilantro leaves
1 firm ripe Hass avocado, thickly sliced
2 hard-cooked eggs, quartered

Steps:

  • Put the julienned carrots, daikon, and cucumber in a medium bowl and season with ½ teaspoon salt and the brown sugar. Add the fish sauce and chile, toss well and let marinate for 5 minutes.
  • Add the bean sprouts, scallions, basil, mint, and a squeeze or two of lime juice to the julienned vegetables. Split the baguette lengthwise and line the bottom half with the lettuce leaves and cilantro sprigs. Spoon the vegetables into the loaf.
  • Distribute the avocado and eggs evenly, salt lightly add the top half of the baguette, and press down gently. Cut into 4 sandwiches.

Nutrition Facts : Calories 857.5, Fat 12.8, SaturatedFat 2.8, Cholesterol 93.2, Sodium 1421.3, Carbohydrate 152.6, Fiber 9.9, Sugar 9.5, Protein 35.1

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